For some reason, I always find myself baking muffins on Monday morning. I guess because they are perfect for the week’s lunch bags or for after-school snacks. These yummy apple walnut muffins were a hit with all my in-house taste testers, including the picky teenager.
I used Royal Gala apples, but pretty much any apple variety would work. As for the nuts, while I’ll often opt for pecans instead of walnuts, I think the walnuts work really well in these muffins. You could also leave the nuts out altogether though, if you prefer.
Apple Walnut Muffins
Summary: These are quick and easy muffins, full of apple chunks. You can easily replace the nuts with pecans or leave the nuts out altogether if you’re not a fan.
- 1/2 cup butter
- 1 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 2 cups peeled, cored and diced (about 2 medium-sized apples)
- 1/2 cup walnuts, finely chopped
- For topping:
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, cubed
- Preheat oven to 375° F. Coat the top surface and insides of regular muffin pan with cooking spray or line with paper liners.
- In a large bowl or bowl of a stand mixer, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. In a separate bowl, mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble (You don’t need to use it all, as it makes plenty!).
- To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the centre comes out clean. (If they are browning too quickly, cover with tin foil). Remove from pans, and cool on wire rack.
Prep time: 15 min | Cook time: 30 min | Total time: 50 min
Number of servings (yield): 12
Adapted from an All Recipes recipe